To develop non-destructive indices for monitoring the progression of bread staling, the changes in the free vibration responses of baguette bread were examined at different storage times (days 0, 2 and 4). The storage time considerably affected the vibration responses of the bread samples. Except for natural frequencies in the x (w(nx)) and z (w(nz)) directions, vibration responses were highly correlated with instrumental texture parameters during storage of the bread; that is, the breads with firmer and less springy crumbs (the stale breads) had lower damping ratios in the x (xi(x)) and z (xi(z)) directions. The lower damping capacities of the stale breads were concomitant with their higher values of root mean square for acceleration (apse) and angular velocity signal (V-RMSx). The results suggested that the vibration responses are reliable indices for non-destructively monitoring the progress of staling in baguette bread. (C) 2016 Elsevier Ltd. All rights reserved.